Sundakkai and Methi Leaves Sambar Recipe
Introduction
Discover the delightful flavors of South Indian cuisine with this wholesome Sundakkai and Methi Leaves Sambar. This aromatic dish features the unique taste of sundakkai (turkey berry) combined with the earthy notes of fenugreek leaves, creating a rich and nutritious sambar that pairs perfectly with rice, beetroot thoran, and crispy papad. This recipe is not only delicious but also diabetic-friendly, making it a great option for anyone looking to enjoy hearty meals while maintaining a balanced diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sundakkai (Turkey Berry) | 1/2 cup |
| Fenugreek Leaves (Methi) | 1/4 cup |
| Arhar Dal (Split Pigeon Peas) | 1/2 cup (boiled and mashed) |
| Tomato | 1/2 (chopped) |
| Tamarind | 1 piece (soaked in water) |
| Turmeric Powder | 1/2 tsp |
| Sambar Powder | 2 tsp |
| Coriander Powder | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds | 1/4 tsp |
| Dry Red Chili | 1 (broken) |
| Asafoetida (Hing) | 1/4 tsp |
| Oil | As needed |
| Salt | To taste |
| Curry Leaves | A few leaves |
| Fresh Coriander | A few sprigs (for garnish) |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 7 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 6 g |
| Sodium | Variable (based on salt) |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Lunch
- Diet: Diabetic Friendly
Instructions
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Prepare the Ingredients: Start by removing the stems from the sundakkai and cutting them into small pieces. Clean the fenugreek leaves thoroughly and set them aside. Soak the tamarind in warm water for about 10-15 minutes to extract its juices.
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Heat the Oil: In a spacious pan or kadhai, heat a generous amount of oil over medium heat. Once the oil is hot, add a pinch of asafoetida (hing) and sauté for about 10 seconds until aromatic.
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Temper the Spices: Next, add the mustard seeds, cumin seeds, and broken dry red chili to the hot oil. Sauté until the mustard seeds begin to crackle, releasing their flavor into the oil.
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Cook the Sundakkai: Add the chopped sundakkai to the pan and sauté for 3 to 4 minutes. This will help soften the berries and infuse the oil with their flavor. Stir in the curry leaves and combine well.
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Incorporate the Methi: Add the cleaned fenugreek leaves to the pan and continue to sauté until they wilt and become soft. This process will enhance the flavor of the sambar.
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Combine with Tomatoes and Spices: Once the fenugreek is soft, add the chopped tomato, turmeric powder, sambar powder, coriander powder, and salt. Mix everything well and cook for an additional minute to let the spices bloom.
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Add Tamarind Water: After a minute, pour in the tamarind water (strained) along with any remaining water you might need to achieve your desired consistency. Bring the mixture to a gentle boil.
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Cook the Dal: Allow the sambar to boil for 8 to 10 minutes. Afterward, add the boiled and mashed arhar dal to the pot. Mix well to combine all the ingredients and continue to cook until the sambar thickens slightly.
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Garnish and Serve: Once your sambar reaches the desired consistency, remove it from the heat and garnish with freshly chopped green coriander. Serve the Sundakkai and Methi Leaves Sambar hot with steamed rice, accompanied by beetroot thoran and crispy papad for a complete meal.
Conclusion
This Sundakkai and Methi Leaves Sambar is not just a meal; it’s a comforting experience that brings the flavors of South India to your table. Packed with nutrients and bursting with flavor, this sambar is sure to become a family favorite. Enjoy your cooking and the delightful aromas that fill your kitchen as you prepare this delicious dish!
